Description
Indulge in this easy, no-bake layered dessert featuring a crunchy crust made with graham crackers and peanuts, a creamy peanut butter cheesecake layer, smooth chocolate mousse, and a rich chocolate ganache topping.
Ingredients
Scale
- 2 cups crushed graham crackers (or Nutter Butters)
- ½ cup chopped salted peanuts
- ½ cup unsalted butter, melted
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups whipped topping
- 1 (3.9 oz) box instant chocolate pudding mix
Instructions
- Prepare the Crust: Combine 2 cups crushed graham crackers (or Nutter Butters) and ½ cup chopped salted peanuts. Stir in ½ cup melted unsalted butter until moistened. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Place in the refrigerator to chill.
- Make the Peanut Butter Cheesecake Layer: In a large mixing bowl, beat 8 oz softened cream cheese and 1 cup creamy peanut butter until smooth. Add 1 cup powdered sugar and 1 tsp vanilla extract; beat until the mixture is light and creamy. Gently fold in 1 ½ cups whipped topping until fully incorporated. Spread this peanut butter cheesecake mixture evenly over the chilled crust.
- Add the Chocolate Mousse Layer: Prepare 1 (3.9 oz) box instant chocolate pudding mix according to package directions for pie filling (or for a thick pudding consistency). Carefully spread the prepared chocolate mousse evenly over the peanut butter cheesecake layer.
- Create the Chocolate Ganache Topping: Place 1 ½ cups semi-sweet chocolate chips in a heatproof bowl. Heat ¾ cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips, let sit for 5 minutes, then stir until the ganache is smooth and glossy. Pour the ganache evenly over the chocolate mousse layer.
- Chill and Serve: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow all layers to set completely. Once firm, cut into squares and serve cold. For clean slices, wipe your knife with hot water between cuts.
- Storage: Store any leftover No Bake Peanut Butter Lasagna in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: No Bake Peanut Butter Lasagna, dessert, layered dessert